For years, Jason would go out to eat to lunch every single day. Not only was it costly, it really wasn't very healthy either. But, for the past year he has been taking his lunch to work most days, with the occasional dining with co-workers here and there. Peanut butter and jelly, or even lunch meat sandwiches can get boring after a while. I try to plan dinners ahead so I can make extra for his lunch the next morning, but twice a week I get home after 8pm and really don't feel like putting a lot of effort into making a large meal. I found this Chicken Salad recipe on Golden Blossom Honey not too long ago, and think it makes a fabulous make ahead recipe for days when pbj won't cut it and I didn't make enough for leftovers, or don't feel like cooking late at night.
I can make this and store it in an air-tight container for several days, so it's perfect for when I am slacking in the kitchen. The dried cranberries give it a yummy sweetness, and the walnuts a delightful crunch. I love all the different textures in this chicken salad!
Ingredients
Dressing: 1/2 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon Dijon mustard
1/8 cup scallions, chopped
1/2 teaspoon dried dill
1/4 cup craisins or dried cherries
1/4 cup walnuts, toasted and chopped
2 cups cooked chicken, cubed (use a rotisserie chicken from the market)
CLICK HERE FOR FULL RECIPE
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What are some recipes you use for lunch to shake the boredom of the old PBJ sandwich?
